Paleo Crock Pot Coffee and Chocolate Brisket

Ok so it did not occur to me until recently that I cook A LOT with pork! But why not?! Again, do I need to remind my loyal followers that pork tenderloin has less saturated fat that chicken? Hello?!?! Your waist will thank me later for my excessive pork recipes, I promise you. Another reason I use pork a lot is because it usually doesn’t dry out when you cook it in the crock pot for over 8 hours like I occasionally have found with chicken. And finally, pork also has a lot of flavor and a little goes a long way. Do I really need to explain myself any further? Hello carnitas, pernil, pulled pork sliders, yada, yada, yada. When you have recipes like this in your repertoire why would you not cook pork everyday? I agreed with that whole heartily UNTIL I found this recipe for BRISKET! I may have just become a beef convert and I think you are going to see more and more slow cooker brisket recipes showing up on OurFullPlate.com, so stay tuned friends. This Paleo Crock Pot coffee and chocolate brisket was so good that, like usual, there were barely any leftovers for lunch or dinner the following day. I actually think I slapped Ben’s hands when he was picking/snacking on the cherished left overs while we were cleaning up. It was THAT serious. I served the brisket over my no grain mashed cauliflower and it was finger.licking.good.case.closed. I will let the pictures do the talking.

⅓ cup of ground coffee (I used decaf because I wanted to get rid of it but you can use the real stuff if you prefer)

1½ tablespoons of ground cumin

1 tablespoon of sea salt

1½ teaspoons of unsweetened cocoa powder

1 can of coconut milk, fat separated from the "milk"/ liquid on the bottom

Instructions

Prepare the dry rub by mixing all the dry ingredients/ spices listed above.

Once the rub is thoroughly mixed, prepare to rub and massage the spices into the flesh of the beef. Coat all sides as much as possible.

Poor the liquid of the coconut milk on the bottom of the crock pot (saving the fatty white part on top of the can for later) and then place your yummy chocolate and coffee infused brisket on top of the liquid. I put the fat side up when I placed it in the crock pot.

Take the fattier portion of the coconut milk (when you open a can of coconut milk, you will find a white creamy part that usually congeals on top and clear liquid on the bottom) and add that to the top of the brisket.

Cook on low for up to 10 hours and get ready to fight the urge to eat your body weight in brisket. Remember to reserve some of the au jus from the crock pot to pour over your meat for later.

I served this delicious Paleo Crock Pot Coffee and Chocolate Brisket with cauliflower mashers.

3.1.09

Paleo Crock Pot Coffee and Chocolate Brisket Ingredients

Paleo Crock Pot Coffee and Chocolate Brisket Dry Rub

Place the coffee and chocolate dry rubbed brisket in the crock pot over the clear and liquid portion of the coconut milk

Place the thick part of the coconut milk on top of the Paleo Crock Pot Coffee and Chocolate Brisket

Paleo Crock Pot Coffee and Chocolate Brisket after cooking all day in the crock pot has an amazing “crust”

A close up of the Paleo Crock Pot Coffee and Chocolate Brisket ready to be shredded, served and devoured. Don’t be fooled by the dark outer layer. It looks burned but it is the coffee and chocolate rub that have infused the meat.

Shredding the Paleo the Crock Pot Coffee and Chocolate Brisket was super easy and look how moist the brisket looks

A view of the only Paleo Crock Pot Coffee and Chocolate Brisket left overs that survived

The lefts over Paleo Crock Pot Coffee and Chocolate Brisket served with au jus. It barely made it till the next day